Parenthood, Life, Kids, Working Mom

The Wife Hat: I made Blueberry French Toast Casserole and it was good

Nothing compares to Vanilla-Crusted French Toast (recipe here) but this is still very tasty. For Ryan’s birthday, I baked Blueberry French Toast. You can prepare it the night before and then stick in the oven that morning. Saves time (which I love).

Next time, I might make my cream cheese a spread versus cubes and try it with Challah bread. Assuming it cooks the same. Enjoy!

1. Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.

2. In a large mixing bowl beat eggs with a rotary beater; beat in milk and the 1/2 cup syrup. Carefully pour egg mixture over the bread mixture. Cover dish with plastic wrap and chill for 2 to 24 hours.

3. Preheat oven to 375 degrees F. Remove plastic wrap and cover dish with foil. Bake for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavor or maple syrup.

Tip!

To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread into 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300 degrees F oven for 10 to 15 minutes or until dry, stirring twice; cool.

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